Traditional Indian cooking may look deceptively simple, but getting those familiar flavours, textures and aromas just right often comes down to technique. A dosa can stubbornly stick to the pan, dal can turn out disappointingly bland, and even the simplest roti can miss the mark if you get the method wrong. From knowing when to add an ingredient to mastering the heat and timing, these small cooking tricks can make all the difference – and that is where experience and expertise come into play.
In a conversation with HT Lifestyle, chef Anmol Baool explains, “Factors such as incorrect timing, temperature, and technique can easily lead to disappointment in the kitchen. Fortunately, most cooking mishaps can be fixed, and in many cases, the solution is quite simple. From explaining why your dosa stubbornly sticks to the pan to revealing what makes perfectly crispy pakoras turn soggy, he breaks down seven common cooking problems and the simple techniques that can help you get them right.
He elaborates, “The heat needs to be just right – hot enough for the batter to spread and cook, but not so hot that it begins cooking before it can be spread properly. A well-seasoned cast-iron tawa also creates a better cooking surface. Most importantly, the batter needs to be properly fermented. If it is too thick or has not fermented sufficiently, the dosa may not release easily from the pan. The chef recommends slightly greasing the pan for better results. The first factor that is usually responsible for turning a roti hard is dough that is too dry, while another reason, if the dough is alright, may be prolonged cooking, which can cause the roti to lose its moisture. Anmol highlights, “The flour needs to be mixed with enough water to create a soft, pliable dough rather than a stiff one. Once the roti is on the tawa, avoid overcooking it, as prolonged cooking causes it to lose moisture and become dry and chewy. He notes, “The ideal water-to-rice ratio depends on the variety of rice and the cooking method, so it is better to follow the recommended ratio for the specific type of rice rather than rely on one universal measurement. Once the rice is cooking, avoid excessive stirring, as this can release starch and make the grains sticky. He also recommends letting the rice rest for a few minutes after cooking before fluffing it to help the grains remain separate. He notes that the dough should be rolled out, brushed with a thin layer of ghee or oil, then folded or pleated before being rolled out again. Anmol recommends, “Avoid pressing down too firmly, as this can flatten the layers. Using enough fat helps keep the layers separate during cooking. The tawa should also be hot enough for the paratha to cook evenly and turn golden brown without burning. an excessive amount of oil can indicate an imbalance – either the masala is undercooked or too much oil has been used While oil separating from the gravy is a key sign that a curry is adequately cooked. Anmol stresses, “Cooking the onions, tomatoes, and spices thoroughly allows excess moisture to evaporate and gives the masala time to develop its flavour. excessive oil usually indicates an imbalance While some oil separation can be a sign that a masala has been cooked well. Use enough fat to cook the masala properly and allow the gravy to simmer gently.”
Allowing the dough to rest for about 15 to 20 minutes gives the flour time to absorb the water properly, making it easier to roll. A dosa can get stuck to the tawa due to a number of factors, including the temperature, seasoning and consistency of the batter, according to Anmol.
Overcooked, mushy rice often boils down to how much water was added or whether the rice was stirred too much while cooking, according to the chef. Flaky parathas require a careful process of creating and preserving their layers, according to the chef.
